At the Theatre

t_Renoir - At the theatre

Renoir, At the Theatre (1876). Oil on canvas, 65 x 49.5 cm. National Gallery, London.

Theatre-going was a popular theme for artists in the nineteenth-century

Separated from the stage and audience, she is shown by contrast with blue clothes and the gold of the theatre box thus, this girl is leaning forward to get a better view of the performance, hence the painting emulates Renoir’s other picture La Loge which is also in London.

Beef, Pork And Meat RecipesToad Hole Cumberland Sausages Wind in the Willows Recipe Batter Mixture
To really hit the spot for a perfect toad in the hole, that rises and curls over the sausages, pay careful attention to my 3 key instructions!

1. You need plenty of piping hot oil in a regular roasting tin before you pour in the mixture.

2. When the toad in the hole is half cooked, you need to let, the air in the batter, escape.

3. Show you creation to you dinner guests!


Sieve 125 grams of plain flour into a large bowl; add 300 milliliters of milk and 3 eggs. Whisk the mixture until velvety smooth with no lumps.

I suggest doing this in five, 2-minute sessions with intervals. When it is perfect, let it stand for twenty minutes.

Brown off 8 sausages under the grill for ten minutes on one side only, then put them to one side. Traditional recipes would use Cumberland but the choice is yours.

Heat 4 tablespoons of oil in a roasting tin for ten minutes in the oven. Brush the oil all round, up the sides and in the corners of the tin.

Make sure the tin is nice and clean before hand and was not used for the sausages. If you do this, the batter will not stick to the pan and will lift out nicely for serving.

Turn two hobs on while the oil is heating. This will keep the roasting tin and oil piping hot for when you poor in the mixture. Be careful when transferring the tin from the oven to the hobs!

When you see smoke rising from the roasting tin, poor in the mixture and listen for the sizzle! It will start to cook on its underside. Swirl the mixture all around the roasting tin so it goes in the corners and let it cook on the hob for two minutes.

Place the sausages brown side down in the mixture at this point. The bottom layer of the mixture will be crisp by now so the sausages will not stick to the roasting tin!

Try to put two sausages as close to each corner as possible. That way when you divide the thing into four, everyone gets a crispy, curled over corner, two sausages and hopefully a moist bit from the center.

Put the whole lot in the oven on 200 for 30 minutes. After twenty minutes, prod the now crispy batter right down to the metal of the tin with a chopstick or something similar, in 7 or 8 places.

Prodding will release the air and flatten down the center, to give the hole in the middle effect, where the toads sit. Otherwise, it will look like a pie with sausages on top!

If you do it as above, you will feed four people. Put on some oven gloves and go show them before serving it up. A big part of Toad in the Hole is the appearance of the dish.

The rising effect around the edges and the corners curling over the sausages/toads needs to be seen if you achieve it.

Go show off because it is not easy first time round, so practice it and when you get it right it is the best feeling in the world. If it does not work first time you can still eat the meal and practice makes perfect.

Serve with mange tout or vegetables of your choice. I like a selection of mustards, and gravy of course. Season with salt and pepper. If it is for kids, use baked beans and brown sauce and make them read from Wind in the Willows straight after. If you know the story, you will understand why!


Pierre-August Renoir


How the unique style of Renoir affects the history of art

Renoir was part of the Impressionist movement and used a technique of broken brushstrokes with combinations of colours to capture light and give the feeling of motion on his landscapes and settings.

Courbet was the main influence to the young Renoir when he arrived in Paris but Renoir did work with Monet as well and travelled extensively to visit the galleries of London and those in Italy, Spain, Germany and even North Africa to admire Renaissance art and use the influence of Rafael, Velazquez and of course Rubens which is evident in many of his works.

Fish And Seafood RecipesFish and Chips done Properly is the Mouth Watering of Meals
For the best fish and chips in town, stay at home!


Firstly you must collect the following ingredients: 2 plaice fillets chopped in half, 1 bottle of vegetable oil, 1 lemon, plain flour, corn flour, salt and pepper, sparkling mineral water or beer, potatoes, frozen peas, mint sauce, mayonnaise, capers, gherkins, 1 shallot and parsley.

Combine four tablespoons of mayo with some capers, gherkins, finely chopped shallot, lemon juice, chopped parsley, salt and pepper. This is the tartar sauce.

Mix a tablespoon of corn flour with a tablespoon of plain flour, add salt, pepper and enough beer to give a consistency of double cream. Then add some more corn flour to make it a little thicker so that it really sticks with a nice layer on the fish.

Tip all of the oil into the biggest pan you have in the set and heat until simmering. You may need a second litre of oil so the pan is full. This will help the fish float while it is cooking and not sink and stick to the base of the pan.

Make sure you cut the fish in two. This will also help prevent it sticking to the sides of the pan. It is far more manageable as a smaller piece when flipping it over to cook both sides and lifting it initially when it first goes in the oil so it doesn’t touch the sides and no bits of fish separate. Of course at the chippy they have a huge vat big enough to deep fry a shark but unfortunately I don’t.

Dip the plaice into the seasoned flour mixture, coat thoroughly and drop half into the oil, dipping it so a small bit begins to cook and then let the rest sink in gently. This should prevent it sticking to the bottom of the pan.

If you just lob it in or put it on a spoon and lower it slowly in, it can stick to the spoon or sink to the bottom of the pan and stick. If you cook a small bit while holding the other end, dipping it in and out and up and down it should float and cook on the surface of the oil.

Be careful not to burn your hands!

Practise makes perfect here and getting fish right may need a trial run so it all runs smoothly. That way it will be alright on the night if you are doing it for guests.

Prod the battered fish down and watch it bubble so to cook all the batter. Turn it over after 3 minutes to cook both sides watching it the whole time as a safety precaution.

Fish out the fish with a holy spoon when it is crispy making sure both sides are golden and drain on kitchen paper. Do the other three bits of fish the same way, topping up the batter mixture as and when. You need to practise this bit so you know how to coat the fish and get it just right.

Cut the potatoes into chips and blanch for 5 minutes. I like to bung them in a pan of cold water and heat on max for ten minutes. That means by the time the water is boiling which takes five minutes the potato can then blanch for another five. Rinse them and put them in the next biggest pan from your set.

Poor some of the boiling oil over the blanched potatoes and shake, then add more oil little by little being careful not to put too much in the pan as the whole lot may bubble up and overflow which will cause huge problems in the kitchen and is very much to be avoided. The heat should be turned off, as the oil will remain hot enough to cook the potato. Fish out the chips when they are golden brown with a holy spoon and drain on kitchen paper.

Keep it all warm in the oven until ready to serve.

Boil the peas, drain and add some mint sauce (which is chopped up fresh green mint, salt, white wine vinegar, caster sugar and boiling water all mixing in a bowl and left to cool).

Serve the whole lot up with the lemon wedges and the tartar sauce made earlier.

Always goes well with a slice of bread and butter and some home made lemonade!

If you’re having a starter, try this! Mix up some mayo, ketchup, tomato puree, Tabasco, salad cream and lemon juice in a bowl. Put some prawns, chopped avocado and crab meat in and spoon it over some lettuce and tomato and garnish with a sprinkle of paprika.

A Young Woman seated at a Virginal


Vermeer, Young Woman Seated at a Virginal (1670). Oil on canvas, 51.5 x 45.5 cm. National Gallery, London.

Why this painting is part of the rediscovery of Jan Vermeer

The picture in the background is ‘The Procuress’ by Dirck van Baburen that is housed in the Boston Museum of Fine Arts, but the general love of music is clearly the main theme in this painting.

Johannes Vermeer (1632-1675) was one of the great masters from the Dutch Golden Age and now one of the world’s best loved and popular artists.

The poetry of Vermeer’s painting with its brilliant colours, exquisite textures and pearly light effects, is as vivid to us today as it must have been to people of the artist’s own time.

Vermeer is one of those rare artists whose works transcend the limits of time and place.

His images, whether a young girl in an exotic turban, an intimate musical ensemble in a sunlit interior, or a view across a quiet street have an immediacy that is as vivid today as it was to viewers in the seventeenth century Delft.

Through his remarkable mastery of paint we sense not only a variety of textures from the broken surface of a bread basket to the translucency of glass but also a radiant flow of light pervading his scenes.

We also wonder at the beauty of his colours which range from the lemon yellows of a woman’s jacket to the vibrant reds of a fur hat.

Finally, we encounter in his paintings people whose activities and preoccupations seem somehow so familiar and related to our own lives.

Pasta, Grain And Rice RecipesItalian Food is best Enjoyed with a Bottle of Chianti
Lasagna is my favourite Italian dish of them all because of the oregano flavour it requires in its traditional form. Lasagna done properly really is the best of brilliant bunch!


You must acquire: Mince, garlic, oregano, mushrooms, roasted courgettes and roasted peppers, ketchup, egg, double cream, extra mature cheddar cheese, fresh lasagna strips, whole nutmeg and some fresh chives.

Fry the mince with the garlic and oregano (figure out your own proportions, I like both in excess). Add the mushrooms, the roasted vegetables and ketchup. Sometimes I just fry the mince with the oregano to make it an obvious lasagna with no other bits – just distinctive Italian flavour. After all it is the oregano that is the special part in lasagna and it needs to be exaggerated in the recipe and the finished product.

Beat an egg; add some cream and grate the cheese all-together in a bowl and you have your cheese sauce. Do loads of this and if there is any left over put it in a sandwich so it won’t get wasted.

Pour boiling water over the fresh pasta (you will need three sheets per person) and soak for five minutes.

Build the lasagna individually on big plates, layering the sauces (cheese on top of meat), garnish with chives and put some grated cheese on top.

Heat it for five in the oven so the cheese melts, grate some nutmeg on the top of the melted cheese and serve.

If you are doing all the starters it may be worth cutting the finished lasagna through the middle and eating only half. That way you can see the layers before eating and save the rest for a rainy day or later when you’ve made room. Sometimes I build the lasagna length ways then cross ways, sometimes I just put cheese on top and sometimes I just fry up the mince with oregano and keep the moisture to a minimum so that the meal stands up and doesn’t slop all over the plate. Practise makes perfect with all this and part of the fun is getting the thing to look perfect on the plate before it gets scoffed. It is not easy to do the first time, but like Toad in the Hole it is a real buzz when you’ve cracked it.

If you are having a true Italian night, then minestrone soup is the starter, garlic bread is the pre-starter and an Italian side salad with a bottle of Chianti is perfect.

For the garlic bread: French stick, garlic thing with ten cloves on it, butter, salt, pepper, tarragon, parsley, lemon juice and silver foil.

Separate all the garlic cloves and with a big knife lean on each one to squash it. Take the skin off and top and tail what’s left. Thinly slice one garlic clove and plonk the bits on a piece of buttered baguette (or just blend and butter the baguette). Repeat this with all pieces. More garlic the better or blend garlic, parsley, tarragon, butter, salt and pepper and lemon juice and put back in the fridge to harden. You can use chives and some mustard too. Cut the bread into ten slices (9 times) and make the crust flat by chopping the knob off. Smear butter all over one side of each slice. Then spread more butter over the garlic and make two parcels. Lay five pieces flat in one silver foil parcel, butter and garlic facing up and seal. Do the same with the other five. Then put them in the oven at 200 for ten minutes. The butter should melt down through the bread, garlic sit on top and edges be nice and crispy. Don’t put the bread back as a cylinder spear as the bits may fall off.

For the minestrone soup: Carrot, Leek, Onion, Celery, Olive Oil, Garlic, Potato, Tomato Puree, Vegetable Stock, Chopped Tomatoes, Butter or Cannelloni Beans, Spaghetti (snapped into short lengths), Savoy Cabbage, Pesto, Watercress (the whole bag), Chopped Tomato, Walnuts, Salt and Grated Cheddar Cheese.

Blend the carrot, onion and celery and fry them with garlic and potato for five minutes. Stir in the puree, stock and tomatoes and simmer for ten minutes. Lob in the beans and pasta for ten and then the cabbage and leek for the final 2. I had to add some water to dilute it a little as well. Blend the pesto ingredients to a liquid and drizzle over the soup. Muck around with this pesto sauce until it is perfect. Taste and blend and add bits and keep at it until it really does taste like pesto sauce. It is not easy to do and takes time but worth it in the end. Keep adding oil to keep the pesto runny.

For the side salad: Tortellini, Plum Tomatoes, Puree, Garlic, Red Wine Vinegar, Balsamic Vinegar, Mustard, Honey, Olive Oil, Provolone Cheese, Salami, Celery, Black Olives, Red Pepper, Red Onion, Parsley, Rosemary, Lemon Juice.

Cook the tortellini. Halve the tomatoes and grill until the skin is wrinkled and partially blackened.

For the vinaigrette, blend the tomatoes with the tomato paste, red wine vinegar, balsamic vinegar, mustard and honey until smooth and then add the olive oil and vegetable oil and season. Toss the cheese, salami, celery, olives, bell pepper, onion, parsley, rosemary and lemon juice and the tortellini. Quite often I forget the lemon juice and spices or lob it in the blender for the vinaigrette, as you can’t really taste it. You have to muck around with the vinaigrette to get it to your liking. Stirring the oil in at the end takes some of the bite out of it. You must add the olive oil to a lesser or greater degree depending on who is eating with you. The more oil you put in the more bite it takes out and dilutes the vinaigrette. Alternatively, do it as instructed and add the vinaigrette half way through. That way you get the salad as it stands and a salad with vinaigrette and can compare the two. Drizzle the salad with the vinaigrette.

A Young Woman standing at a Virginal


Vermeer, Young Woman Standing at a Virginal (1670). Oil on canvas, 51.7 x 45.2 cm. National Gallery, London.

Why we think this is a later Vermeer masterpiece 

This girl is in a wealthy Dutch home – that is clear because she is richly dressed, there is a marble floor and paintings on the wall; thus, it reflects the love of music along with the sister painting almost of the same name!

The date of this picture is uncertain but the clothing on the girl suggest it is one of Vermeer’s final ones.

The lasting appeal of Vermeer’s images is not only the result of their seeming reality. They have as serenity and timelessness that imbue them with extraordinary dignity.

Vermeer infused his works with meanings that often are shrouded in mystery. For example, his subjects delineated human emotions through gestures of facial expressions preferring to allow each of us to contemplate the significance of the scene.

In the process we inevitably arrive at a greater understanding of our own feelings and the nature of our relationships to each other.

Johnnes Vermeer almost certainly grew up in the company of artisans because his father was an art dealer. After six years of apprenticeship Vermeer registered as a master painter in the St Luke’s Guild.

Vermeer’s history paintings are furnished with pensive melancholic mood and emotion and exploited perspective and optical effects in his early works.

Dairy Products And Eggs One Delicious Tasting Cheese from the Lombardy Region of Italy is Gorgonzola
From the Italian region of Lombardy, Gorgonzola is a blue-veined cheese made from un-skimmed milk.


Gorgonzola cheese should be stored in the lower part of the refrigerator, eaten within a week and served at served at room temperature having been put on the table an hour before consumption.

Cheese serving sets are available including a cheese knife with its pointed end. This is particularly useful for picking up bits of formaggio and placing them on biscuits.

Italian cheese should be served on its own plate with plain crackers or a baguette and can be had either as a starter or dessert course; the best place in London to go for advice about Gorgonzola or Dolcelatte is the Italian deli in the Baglioni Hotel in Kensington!

Made from either cow’s or goat’s milk, Gorgonzola can be buttery, or firm and crumbly; it can be salty, often with a strong, flavoursome bite and an unmistakeable appearance, thus, under Italian law, Gorgonzola enjoys Protected Geographical Status, meaning this lovely cheese can only be produced in certain places.

Dating back to AD 879, Gorgonzola cheese has reportedly been produced in the same town of the same name for all this time, though many other areas have tried to claim this deliciously tasting greenish-blue Italian cheese.

Today it is mainly produced in the northern Italian regions of Piedmont and Lombardy where whole cow’s milk is used and bacteria is added along with spores of mould. The whey is then removed during curdling and the resulting mixture is aged at low temperatures.

During the aging process metal rods are quickly inserted and removed creating air channels that allow the mould spores to grow, giving the cheese its characteristic veining, thus, Gorgonzola is typically aged for three to four months; the length of the aging process determines the consistency of the cheese which gets firmer as it ripens.

Gorgonzola made with goat’s milk is particularly firm and salty, it is made usually in the Prealpi area of Gorgonzola and may be eaten in many ways, and thus, it may be melted into a risotto in the final stage of cooking, or served alongside a polenta. Pasta with gorgonzola is a dish appreciated almost everywhere in Italy by cheese lovers.

Usually, Gorgonzola goes on short pasta such as penne rigatoni, mezze maniche or sedani but not usually with spaghetti or linguine. Because of its distinctive flavour it is frequently offered as a pizza topping especially when combined with other soft cheeses this makes it the perfect ingredient of the Quattro Formaggio!

Doesn’t the aftertaste bite of the blueness just tickle those taste buds?

Jan Vermeer


Why so few paintings make one artist among the best of all time

Johannes Vermeer was born in 1632 in Delft and he is one of the great Dutch masters from their so called Golden Age, though only about 35 of his paintings are known.

Vermeer was greatly influenced by Caravaggio and interested in optical phenomena, thus his work drew international collectors to his studio; it is often said Vermeer’s paintings have a pearly light to them, and reveal a painting within a painting.

The way Vermeer achieves complete precision when rendering textures and colours without blurring the forms is quite exceptional.

Vermeer has mellowed the outlines and retained the effect of solidity and firmness and this makes his best paintings unforgettable because there is nothing to say that a simple scene doesn’t contain a quiet beauty and when seen with fresh eyes – centuries down the line – we can get an idea when looking carefully at the paintings what the artist felt when he watched the light flood through the window and inspired him to transfer the colour to the canvas.

Jan Vermeer van Delft (1632-75) seems to have been a slow and careful worker (according to Ernst Gombrich, 1972).

Vermeer didn’t paint very many pictures in his life and very few represent important scenes, thus he mostly painted simple figures standing in a typical Dutch house performing a simple task e.g. The Milkmaid just shows a woman pouring out milk.

His paintings are early still life paintings with human beings and lack any humorous illustration and this makes it difficult to give reasons why such unassuming pictures are among the greatest of all time!

Ethnic And International FoodsGoa is Famous for its Curry and Pork Vindaloo in particular
Famous for their pork vindaloo, Goa is located along India’s west coast in the Arabian Sea; it is a tropical climate where the spices and flavours are particularly intense!


Goan cuisine consists of regional foods: seafood, coconut milk, rice and local spices are often the main ingredients. Gather the following for this simple but delicious Goan pork vindaloo curry.

Pork steaks

Curry powder





Natural yogurt


If you prefer to grind up the garlic, ginger and chili, by all means do but using curry powder from a jar will save you a whole load of aggravation.

Bash the pork steaks with a rolling pin, chop all the fat off and cut each steak into strips.

Marinade these strips of pork in the hottest curry powder solution/paste you can make using water and vinegar.

Fry an onion, add the pork mixture with some boiled potatoes (aloo) and cashew nuts before serving with rice. If it is too hot put some natural yogurt on to cool it down.

Do twice as much and make wraps with tortillas for lunch the following day. This delicious sandwich will taste just as nice cold, as the hot curry the night before!

The use of Kokum – a small, round, Indian fruit that tastes both sweet and salty – is a distinct feature of Goan food which has been influenced heavily by a mixture of three things: its Hindu origins, Portuguese rule and modernisation.

Being an island, many of Goa’s most popular dishes use fish: King-fish, pom-fret, shark, tuna and mackerel are the most common; along with shellfish such as crabs, prawns, tiger prawns, lobster, squid and mussels are often included. Have you not thought of taking a trip down to Goa just to try this exquisite food?

The Portuguese brought potatoes, tomatoes, pineapples, guavas and cashews from Brazil when they arrived on the island and chilli’s were introduced too becoming immensely popular in this exotic location.

In 1510, the Portuguese defeated the ruling Bijapur kings leading to the establishment of a permanent settlement and becoming their largest Indian territory, though it wasn’t until 1987 that Goa became fully part of India again becoming a Union Territory.

There are many different versions of this traditional Goan meal and some won’t include potato. It can be done with chicken, lamb or duck, though Goa is among the few Indian regions where pork is traditionally eaten and this vindaloo is a favourite because it has become synonymous with Goa and makes a delicious change from chicken.

Hilarious Philosophical Phun!



“Bruces’ Philosophy Song”


Immanuel Kant was a real pissant

Who was very rarely stable

Heidegger, Heidegger was a boozy beggar

Who could think you under the table


David Hume could out-consume

Schopenhauer and Hegel

And Wittgenstein was a beery swine

Who was just as sloshed as Schlegel


There’s nothing Nietzche couldn’t teach ya

‘Bout the raising of the wrist

Socrates, himself, was permanently pissed


John Stuart Mill, of his own free will

On half a pint of shandy was particularly ill

Plato, they say, could stick it away

Half a crate of whiskey every day


Aristotle, Aristotle was a bugger for the bottle

Hobbes was fond of his dram

And Rene Descartes was a drunken fart

“I drink, therefore I am”


Yes, Socrates, himself, is particularly missed

A lovely little thinker

But a bugger when he’s pissed

Ethnic And International FoodsVietnam has a whole Variety of different Cuisines and Carivit is one of the most Famous
Vietnam is famous for its fish sauce, shrimp paste and the delicious duck “cari vit”. Gather these ingredients to make a Vietnamese curry:


One frozen duck

Sweet potatoes


Curry powder

Coconut milk

This is a very rich curry so make at least six bowls with rice when doing it. Defrost the duck for 24 hours in the fridge then roast the whole thing.

Drain as much fat off the duck half way through cooking by holding it up for a minute and then putting it in another pan with silver foil over it.

Leave it in the oven when cooked for a couple of hours with the heat turned off then tear the wings and legs off.

Put the wings and legs in a bowl with foil over and cut the carcass in two with scissors and put them on two plates with foil over. Refrigerate all of this and the following day get all the meat off and curry it; that means chop the meat into strips, get rid of any fat, skin and bone and marinade in a curry powder solution.

Boil the sweet potatoes and fry the onion adding as much curry powder as necessary. Mix with the coconut milk which should be well shaken in its tin before being opened and curry powder stirred in. The weights and measures can only be designed by yourself and all depend on how hot you like the curry; play around until you get the right balance!

Lob this mixture and the sweet potatoes in the pan with the duck strips last of all, bring to the boil and serve with rice. Make up some ready meals with the left overs for a treat on a rainy day and use the giblets for a soup starter by boiling them up with an onion.

Vietnamese recipes often make use of lemongrass, coriander, mint and basil leaves and it is greatly admired for three main reasons: the fresh ingredients, flavorsome herbs and spices and little use of oil and is one of the healthiest cuisines available.

Vietnam has a many traditional vegetarian dishes based on Buddhist values, plus the King of the Nguyen dynasty was served three meals a day with twelve dishes at breakfast; up to 66 dishes for lunch and 50 mains for dinner including bird’s nest soup, deer’s tendon, bear hands and rhinoceros skin. Dessert may include 16 different dishes too!

Hillside in Provence


Cezanne, Hillside in Provence (1890). Oil on canvas 63.5 x 79.4 cm. National Gallery, London.

Why this painting is very geometric 

Provence was the region in France that Paul Cezanne was native to and the geology is related to the landscapes of that area with the jutting out rock formations.

Ethnic And International FoodsIn new York City there is a Famous Curry House Called Brick Lane that Serves very Hot Curries


Basically, this recipe is for the infamous “Chicken Phall” well-known at the Brick Lane restaurant in New York; designed to set your mouth on fire!

Gather these ingredients:


Diced chicken

Scotch bonnets


A mixture of normal chilies and peppers




Careful chopping up the Scotch Bonnets because just the vapor will make your cry and irritate your skin.

Casserole all of the above and bake for an hour-and-halfish on 170 stirring every twenty minutes. Muck around with the weights and measures – this is still nice as  a mild curry so you’d skip the habaneras for that.

Also, never over do it with the ketchup because this makes it too sweet, you’ll get it right in the end.  Put mild curry powder in for flavor – don’t need the strong stuff as the chilly peppers will deal with that.

Serve with rice and a huge dollop of natural yogurt if you need to cool the curry down. The hottest form of curry, the Phall – meaning fire – originated in the Indian restaurants in the UK using the large quantities of standard chili peppers, habanero chilies and even the scotch bonnet!

The Brick Lane Curry House in New York has a “P’Hall of Fame” providing customers with a free beer and certificate when they have completed the meal. Described on Brick Lane Curry House’s menu as “an excruciatingly hot curry, more pain and sweat than flavor. For our customers who do this on a dare, we will require you to state a verbal disclaimer not holding us liable for any physical or emotional damage after eating this curry.”

Scorchingly hot, you will shed tears, suffer pain and sweat it all out; the only way to eat the infamous “Phall” is to scoff the thing as quickly as possible and then run for it!

Brick Lane is really a street in the East End of London and is the heart of the city’s expatriate Bangladeshi community. Sometimes called Banglatown it is famous for its many curry houses and the name was derived from the brick and tiles manufactured there dating back to the fifteenth-century.

Synonymous now with “curry” the Brick Lane area was important in the second wave of development of the fusion between Anglo-Indian cuisine. Alcohol is often not sold in some of these places will not sell alcohol because many are run by Muslims though the area is now becoming more vibrant and fashionable with students and offers considerable exhibition space for artists.